Executive Sous Chef at Sun International

Short Summary

Executive Sous Chef at Sun International July, 2026 | MyJobMag with Sun International July, 2026. Job Description In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy Facilitate the communication and implementation of culinary deliverables for the outlet Provide clear delegation of authority and accountability for deliverables Manage and allocate…

Key Details

• Position / opportunity: Executive Sous Chef at Sun International July, 2026 | MyJobMag
• Organization: Sun International July, 2026
• Country / coverage: South Africa
• Location: South Africa
• Work arrangement: On-site
• Opportunity type: Tenders / Consultancies
• Sector: Agriculture
• Compensation: Not specified
• Duration: Not specified
• Start date: 2026-07-28
• Application deadline: Not specified

Description

Job Description In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy Facilitate the communication and implementation of culinary deliverables for the outlet Provide clear delegation of authority and accountability for deliverables Manage and allocate people and operational resources Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Put in place staff scheduling and duty allocations to ensure coverage Handle shift briefings / handovers / shift reports Manage the preparation of mise-en-place Complete opening and closing checklists Interact and be present on the floor during service to ensure food quality and presentation in line with standards Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet Report and resolve any issues experienced Monitor the cleanliness and hygiene of the kitchen before, during and after service Completes shift reports Produce a 10-day / 20-day and monthly food cost report Contributes to month-end financial reports for the outlet Budget vs revenue, food cost, etc Audit food safety standards to ensure outlet compliance with relevant legislation regulations Conduct maintenance and hygiene inspections in all areas of the kitchen* Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA Behavioural Competencies Decision-making use of Initiative Learning – training; coaching; staying abreast of industry developments implementing and co-ordinating – organising people; non-people resources Numeracy & calculation skills Technical Competencies Food costing Culinary Product Knowledge Kitchen Operational Management Labour legislation Enviromental and sustainability standards Job Requirements Qualifications 3-Year Culinary Diploma or equivalent or National Culinary Qualification at a Diploma level Membership with South African Chef's Association and other relevant culinary accreditation Experience 5-6 years' experience and track record in a similarly graded hotel/restaurant environment of which at least 2 years must have been as a chef de partie Demonstrated ability to make use of intermediate computer skills

Responsibilities

• Job Description In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy Facilitate the communication and implementation of culinary deliverables for the outlet Provide clear delegation of…

Requirements / Eligibility

• , recommendations, concerns, resolution of complaints, issues experienced during service etc Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet Report and resolve any issues experienced Monitor the…

How To Apply

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